Gluten Free Israeli Salad
This bright, crunchy salad is everything a warm-weather side dish should be — fresh, vibrant, and packed with flavor from the very first bite. The secret is in the knife work: every cucumber, tomato, and bell pepper is cut to a precise quarter-inch dice, giving each forkful a perfectly balanced mix of textures and tastes. A generous squeeze of lemon juice and a drizzle of good olive oil tie it all together with a clean, zesty finish that lets the vegetables shine. Scallions and flat-leaf parsley add a savory, herby depth, and the optional fresh mint takes the whole thing somewhere a little unexpected and wonderful. Since every ingredient here is naturally free of gluten — no grains, no sauces with hidden additives, just produce and pantry staples — there's nothing to swap or second-guess. It's the kind of recipe that works as a side for grilled proteins, a topping for hummus, or honestly just eaten straight from the bowl. Make it right before serving so the vegetables stay crisp and the lemon dressing stays bright.
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (or 1 english cucumber), finely diced into ¼-inch pieces
- 3 medium roma tomatoes, seeds removed, finely diced into ¼-inch pieces
- 1 medium green bell pepper, finely diced into ¼-inch pieces
- 4 scallions, white and light green parts only, thinly sliced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 3 tbsp extra-virgin olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Dice the cucumbers, tomatoes, and bell pepper into uniform 1/4-inch pieces and place them in a large mixing bowl. Uniform size is the defining characteristic of this salad — take your time with the knife work.
- 2
Add the scallions, parsley, and mint (if using) to the bowl.
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